Effect of Supplementation of Flour with Fruit Fiber on the Volatile Compound Profile in Bread

Effect of Supplementation of Flour with Fruit Fiber on the Volatile Compound Profile in Bread

This paper presents the analyses of the effect of fiber additives on volatile organic compounds in bread. The bread was baked from wheat flour with the addition of 3% of fruit fiber, following common procedures. After baking, volatile organic compounds contained in the control bread and breads suppl...

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Bibliographic Details
Main Authors: Robert Rusinek, Marzena Gawrysiak-Witulska, Aleksander Siger, Anna Oniszczuk, Aneta A. Ptaszyńska, Jarosław Knaga, Urszula Malaga-Toboła, Marek Gancarz
Format: Article
Language:English
Published: MDPI AG 2021-04-01
Series:Sensors
Subjects:
wheat bread
electronic nose
volatile organic compounds
gas chromatography-mass spectrometry
fruit-origin additives
Online Access:https://www.mdpi.com/1424-8220/21/8/2812

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